Search results for "Oran"
showing 10 items of 2425 documents
Identification of volatile synomones, induced by Nezara viridula feeding and oviposition on bean spp., that attract the egg parasitoid Trissolcus bas…
2004
Bean plants ( Vicia faba L. and Phaseolus vulgaris L.) damaged by feeding activity of Nezara viridula (L.) ( Heteroptera: Pentatomidae), and onto which an egg mass had been laid, produced volatiles that attracted the egg parasitoid Trissolcus basalis (Wollaston) (Hymenoptera: Scelionidae). Extracts of volatiles of broad bean and French bean plants induced by adults of N. viridula as a result of their feeding activity, oviposition activity, and feeding and oviposition activity combined were analyzed by gas chromatography-mass spectrometry (GC-MS), and tested in Y-tube olfactometer bioassays as attractants for T. basalis females. In extracts from undamaged leguminous plants, green-leaf volati…
Analysis of eicosapentaenoic and docosahexaenoic acid geometrical isomers formed during fish oil deodorization.
2006
International audience; Addition of long-chain polyunsaturated fatty acids (LC-PUFAs) from marine oil into food products implies preliminary refining procedures of the oil which thermal process affects the integrity of LC-PUFAs. Deodorization, the major step involving high temperatures, is a common process used for the refining of edible fats and oils. The present study evaluates the effect of deodorization temperature on the formation of LC-PUFA geometrical isomers. Chemically isomerized eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were used as reference samples. Fish oil samples have been deodorized at 180, 220 and 250 °C for 3 h and pure EPA and DHA fatty acid methyl esters…
Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk protei…
2002
Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of flavor release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma release from the different milk protein mixtures and then …
Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation
2004
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olfactometry. Among the 150 volatile compounds identified by gas chromatography−mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits. The “butter” descriptor is explained by the presence of diacetyl, the “hay” descriptor by nerolidol, the “grass” descriptor mainly by Z-3-hexen-1-ol, but also by other compounds, the “pear” and “banana” descriptors by 2- and 3-methylbutyl acetates, the “rose” descriptor by 2-…
Chemical and behavioural characterization of the rabbit mammary pheromone.
2003
Mammals owe part of their evolutionary success to the harmonious exchanges of information, energy and immunity between females and their offspring. This functional reciprocity is vital for the survival and normal development of infants, and for the inclusive fitness of parents. It is best seen in the intense exchanges taking place around the mother's offering of, and the infant's quest for, milk. All mammalian females have evolved behavioural and sensory methods of stimulating and guiding their inexperienced newborns to their mammae, whereas newborns have coevolved means to respond to them efficiently. Among these cues, maternal odours have repeatedly been shown to be involved, but the chem…
Solid Phase Microextraction (SPME) of Orange Juice Flavor: Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)
2003
The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-olfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assess…
Abatement of Acid Orange 7 in macro and micro reactors. Effect of the electrocatalytic route
2014
Abstract The electrochemical treatment of aqueous solutions contaminated by Acid Orange 7 (AO7) was widely studied with the main objective to evaluate as the electrocatalytic route affects the performances of the degradation process in macro and microfluidic cells. Direct anodic oxidation (EO), electro-Fenton (EF), electro-generation of active chlorine (IOAC) and coupled processes were investigated in macro and microfluidic reactors in order to select more effective conditions for the treatment of such compound. The effect of numerous operative parameters (such as nature of the electrode materials, coupling of processes, flow rate, current density and inter-electrode distance) on the perfor…
Supercritical CO2 extraction of essential oils from orange peel
1996
The supercritical fluid extraction of orange essential oil was studied using dehydrated orange peel (0.0538 kg H2O kg−1 dm) from naveline cultivars as raw material and CO2 as solvent. The effect of operation conditions was analyzed in a series of experiments at 313 and 323 K and pressures between 1 and 25 MPa. Furthermore, the effect of CO2 flow rate and particle size of orange peel was studied in the range of 0.5 to 3.5 kg h−1 and 0.1 to 10 mm. The subcritical CO2 dissolves hardly any essential oils, however, on reaching the critical point, the amount of essential oils dissolved increased with pressure, within the range of pressures considered in this study. Increasing solvent mass flow de…
Influence of the food matrix structure on the retention of aroma compounds.
2000
The retention of the aroma compounds in a multicomponent medium like the food matrix is influenced by their affinity with the protein when lipid is present at a low level (0.5%). The effect of the structure of the media is also studied by using two media with the same composition; one was emusified, and the other was not. Among the studied aroma compounds, 2-nonanone and isoamyl acetate present opposite behaviors: the volatility of isoamyl acetate is not affected by the change of the medium structure whereas that of 2-nonanone increases. The decrease of retention of 2-nonanone in an emulsified system would be due to a modification of the fixation site for this compound on the protein or to …
Flow-cytometric enumeration of reticulocytes with the new fluorochrome 1′,3′-diethyl-4,2′-quinolylthiacyanine
1992
Several flow-cytometric methods for reticulocyte enumeration in whole blood have been developed, with different degrees of practical use. Recently, a new fluorochrome, 1′,3′-diethyl-4,2′-quinolylthyacianine (DEQTC) was proposed in a brief report, as an alternative to thiazole orange for reticulocyte counting. We have evaluated the usefulness of this fluorescent stain by assessing the optimal conditions for the flow-cytometric analysis, and by comparing in double-blind assays the quantitative results of this technique with those obtained by manual counting with brilliant cresyl blue. Our results show that flow cytometry with DEQTC is highly correlated to the manual method (r=0.95–0.99), supp…